Transcript Experimental Food Project: Final Presentation Gluten free

Experimental Food Project:
Final Presentation
Gluten free pumpkin muffins
HLSC 410: Experimental Foods
Fall 2008
Jen Manosh
Katie Cole
Literature Review
Population:
 Gluten sensitivity, health conscious persons
 Celiac disease patients
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Autoimmune disorder, small intestine inflamed
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Nutrient malabsorption
-
Eliminate gluten
-
Abundance of gluten limits access to safe products
Literature Review (contd)
Market:
-Celiac disease 3 million affected in U.S.
 (1 % of population)
 Caucasian, middle & upper class
 More commonly associated with other diseases
Literature Review (contd)
 Muffin sales
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4.5% bakery sales
-
1991: 531 million,
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in 1995: 680 million
 Current market-
$700 million market, expected to
increase to $1.7 billion in 2010
 Established market- Old Windmill, Pamela’s
Products, Arrowhead Mill’s, ‘Cause You’re Special,
Mr. Ritt’s Bakery, Glutino
Nutrition Goals
Gluten-free
 100%
Increase fiber content
 Up to 3 grams
Decrease fat content
 10%
Project Design
 Control Recipe
 Variation 1
 Variation 2
 Ingredients
 Cost Analysis
 Nutrition Facts
Product Evolution
Variation 1:
Brown rice flour, Decreased ½ oil, replaced with
applesauce, 2 egg yolks removed, added ground flax
seed & coconut.
 Flat appearance, gritty texture
 Moist, crumbly
Product Evolution (contd)
Variation 2:
Combination of sorghum, soy, & amaranth flours.
Ground flaxseed added, oil replaced with
applesauce, 1 egg yolk, raisins, & walnuts removed
 Rubbery texture
 Spicy flavor
 Slightly moist
 Aftertaste noted
Product Evolution (contd)
Variarion 1a:
Brown rice, amaranth flour (1:2 ratio)
 Vegetable oil reduced, applesauce added, 2 egg
yolks removed, ground flaxseed & xanthan
gum added
Variation 1b:
Brown rice, amaranth flour (2:1 ratio)
 All other ingredients same as Variation 1a
Product Evolution (contd)
Variation 2a:
Soy, sorghum flour, (2:1 ratio)
• Ground flaxseed added, oil removed, applesauce
added, 1 egg yolk removed, coconut added,
xanthan gum reduced
Variation 2b:
Soy, sorghum flour (1:2 ratio),
• Oil, xanthan gum reduced, applesauce,
coconut added, all egg yolks removed
Food science challenges
 Xanthan gum
-overly thick consistency
 Amaranth flour
-after taste
 Brown rice flour
-gritty texture
 Fat content
-Decreased mouth feel
Data Assessment: Taste
Testing Day
 Scoring Differences Table
-Characteristics
 Hedonic Scale Test
-Both variations
 Sensory Tool discussionResults: Muffin #673 positive feedback
Muffin #241 negative feedback
Scoring Difference Table

Data Results:
Aroma
Color
Texture
Flavor
Shape
Hedonic Test Data
Statistics
 Statistical analysis was identified by the type of sensory
analysis used to acquire results for variations:
 Mean, median, and Mode
Mode was used for all characteristic data: aroma, color,
texture, flavor, and shape
Color:
1. Golden Brown
2. Light Brown
3. Orangey
4. Brown
5. Dark Brown
Meeting nutritional goals:
Final Variation 1
 100% Gluten Free
 Soy and brown rice flours
 Reduction of fat content by 10%
 Fiber increased up to 3 grams
 Flaxseed, coconut, raisins
Meeting Nutritional Goals:
Final Variation 2
 100% Gluten Free
 Sorghum and soy flours used
 Reduction of fat content by 10%
 Fiber increased up to 3 grams
 Flaxseed, coconut, raisins
Nutrition Goal Data
Conclusions from results
 Difficult to maintain desirable texture
 Overall nutritional goals met
 According to data more people prefer a Gluten free
muffin containing:
 Sorghum and Soy flours
 Other preferred characteristics include texture (moistness)
and flavor (nutty and spicy)
Recommendations for further
product development
 Different flour combinations
 Reduce spice content
(nutmeg & cloves)
 Improve mouth feel:
Remove coconut and/or walnuts to decrease fat & replace with oil or egg
yolk content
Product barriers
Greatest challenges:
 Improving taste & texture
 Cost
 Locating products in supermarkets &
convenient stores
Thankyou!
QUESTIONS
OR
COMMENTS?
References
Brown, A. (2008). Understanding Food: Principles & Preparation (3rd ed.). Belmont,
CA: Thomson Wadsworth.
Falini, N. P. (1996, November 9). How to manage the special nutritional concerns of the
celiac once you have diagnosed your patient. Retrieved September 5, 2008, from
http://www.enabling.org/ia/celiac/conf9609.html
Green, P., & Cellier, C. (2007). Celiac Disease. The New England Journal of Medicine,
357(17), 1731-1743.
Heller, L. (2006, July). Gluten-free market set to boom, says report. Retrieved September
8, 2008, from News headlines;financial & industry Web site:
Industry/Gluten-free-market-set-to-boom-says-report-32k

http://www.foodnavigator-usa.com/layout/set/print/Financial-
References
Lapid, N. (2008, June 16). High Fiber Gluten-Free Foods. Retrieved September 5, 2008,
From
http://celiacdisease.about.com/od/theglutenfreediet/ss/HighFiber.htm?p=1
McClain, F. (2007, September). New Product Trends: Free Time. Prepared Foods,
Retrieved September 8, 2008, from Ebscohost.
McGee, H. (2004). On Food And Cooking (2nd ed.). New York: Simon & Schuster.
Presutti, J., Cangemi, J. R., Cassidy, H. D., & Hill, D. A. (2007). Celiac Disease.
American Family Physician, 76(12), 1795-1801.
Raymond, N. (2006, September). The Gluten-Free Diet. Practical
Gastroenterology,
84- 92. Retrieved September 5, 2008, from
http://www.healthsystem.virginia.edu/internet/digestivehealth/nutritionartic
les/sept0601.pdf


References
Zarkadas, M., & Case, S. (2005). Celiac Disease and the Gluten-free Diet. Topics in
Clinical Nutrition, 20(2), 127-138.
(2005, August). Celiac Disease Facts and Figures. Retrieved September 4, 2008, from The
University of Chicago Celiac Disease Center Web site:
http://www.celiacdisease.net/assets/pdf/CDCFactSheets%20FactsFigures%20v3.pdf
(2007, August). Ingredient Challenges. Prepared Foods, 58-61. Retrieved September 4, 2008,
from Ebscohost.
(2008, March 21). Muffin and Scone Statistics. Retrieved September 8, 2008, from AIB
International Web site: https://www.aibonline.org/resources/statistics/muffins.html